Reduced Fat Chicken Pot Pie
1 cup cut-up cooked chicken
1 bag (16 oz.) frozen mixed vegetables, thawed
1 can (10 3/4 oz.) 98% fat free cream of chicken soup |
1 cup Bisquick® Reduced Fat baking mix
1/2 cup skim milk
1 egg |
Heat oven to 400° F. Mix chicken, vegetables and soup
in ungreased 2 quart casserole.
Stir remaining ingredients with fork until blended. Pour
into casserole. Bake uncovered about 30 minutes or until golden brown.
6 servings.
Per Serving:
200 calories (55 calories from fat); 6 g fat (2 g saturated);
60 mg cholesterol; 680 mg sodium; 27 g carbohydrate (3 g dietary fiber);
13 g protein.
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